FOOD 2010 Chapter Notes - Chapter 7: Baking Powder, Sodium Bicarbonate, Sodium Benzoate

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

*defined words are expressed as bolded, italicized text. For the most part, anticipated, with controls to restrict their occurrence to a. Indirect additives: contaminants - substances that accidentally get into a food product during production, processing, or packaging minimum. Adulteration: deliberate addition of cheap ingredients to a food to make it appear to be of high quality (intentional food adulteration is illegal in u. s. ) Efficacy: food additive must function in food systems in accordance with its stated function under specific conditions of use. Must not significantly diminish the nutritional value of the food in which it functions, nor can it compensate for improper manufacturing practices or inferior products characteristics in a way that would deceive the customer. Should be detectable by a defined method of analysis. Anticaking and free-flowing agents keep ingredients in a powder form for ease of incorporation into formulations during manufacturing (eg. silicates and talc).